For those of you who are trying to reduce or eliminate gluten, these cookies are for you. You can substitute store-bought flour blends, but for best results use the ATK GF flour recipe in this section. We apologize for using a stock photo for this recipe (long story).
2-3/4 cups ATK GF flour blend (see recipe in our GF section)
1/2 tsp salt
1/4 tsp xanthan gum
16 T. unsalted butter, cut into 16 slices and softened
1 cup superfine sugar
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1 T. cream cheese, softened
2-3 T. milk
1-1/2 cups confectioner's sugar
1. COOKIES: Whisk flour blend, salt and xanthum gum together in bowl; set aside. Using a stand mixer fitted with your SideSwipe, beat butter and sugar at medium-high speed until pale and fluffy, about 2 minutes. Add egg, yolk and vanilla and beat until combined. Reduce speed to low, add flour mixture a little at a time, and mix until flour is incorporated and dough comes together, 2-3 minutes. Divide dough into 4 equal pieces, press into disks, wrap each in plastic wrap, and refrigerate until firm, about 1 hour. (You can store in fridge up to 2 days, freeze up to 2 weeks)
2. Working with 1 piece of dough at a time, roll 1/8 inch thick between 2 large pieces of parchment paper. Peel paper from dough to loosen, then replace on dough, repeating on alternate side. Slide rolled dough, still in paper, onto baking sheet and refrigerate until set, about 30 minutes.
3. Preheat oven to 325 degrees-F. Line 2 baking sheets with parchment. Working with one dough sheet at a time, peel away one side of paper and cut out cookies with shaped cutters; place on prepared baking sheets 1-1/2 inches apart. Bake cookies, one sheet at a time, until firm to touch and just beginning to brown at edges, 12-14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire racks and cool to room temperature. Dough scraps can be patted together, chilled and re-rolled one time.
4. GLAZE: Whisk cream cheese and 2 T. milk together in medium bowl until no lumps remain. Add sugar and whisk until smooth, adding remaining 1 T. milk as needed until glaze in just thin enough to spread easily. Using back of spoon, drizzle or spread scant teaspoon of glaze onto each cooled cookie. Allow to dry for 30 minutes or more. Enjoy immediately for best taste, or store in airtight container up to 2 days.